RECIPE: Crack Slaw

Try making “Crack Slaw” for a Quick, Low-Carb Dinner

You may remember my loaded cabbage slaw recipe. If you liked it, you need to try crack slaw! The loaded slaw recipe is made with raw coleslaw. “Crack slaw” differs in that it is cooked in a skillet and is a bit like eating an egg roll in a bowl without the fried shell.

The recipe below is inspired by this recipe from Genius Kitchen. However, I tweaked that recipe (used ground turkey instead of beef, left out any form of sweetener, etc.).

I didn’t get a great photo of the crack slaw yet, but here’s an idea of what it looks like. I’ll update the photo next time I make this. :)

Give this recipe a try and let me know what you think. Tag me and use the hashtag #honestmomeats so I can see what you are cookin’ up!

Crack Slaw

Ingredients:

1 lb lean ground turkey

S & P to taste

2 tablespoons toasted sesame oil

4 garlic cloves , minced

3-5 green onions , sliced thin

14 ounces coleslaw mix (or shred up 1 head of cabbage)

2-4 Tbsp soy sauce (or sub in liquid aminos/coconut aminos)

Sriracha sauce or red pepper flakes(to taste)

1/2 Tsp fresh minced or ground ginger

1-2 Tsp rice vinegar (or white vinegar)

Optional: add toasted sliced almonds on top for some extra protein and crunch

Directions:

Cook the ground turkey in a skillet, season with S+P to taste (NOTE: take your time with this and let the turkey get a nice brown, crispy appearance)

Drain the browned turkey and set aside

Heat up sesame oil on low to medium heat and sauté the green onions and garlic until fragrant

Add the coleslaw into the skillet and cook until the cabbage is tender